Lobster Bouchees, with a superb creamy filling, make a delicious hors d’oeuvre cocktail bites. The pastry cases and bechamel sauce may be prepared in advance and the filling assembled before bouchees are to be served.
18 small baked hot Bouchee Cases
1 X 2 lb. cooked lobster, shell split, claws cracked and grey sac removed
1 oz. butter
8 oz. mushrooms, wiped clean and sliced
2 egg yolks
2 tablespoons double cream
10 fl. oz. bechamel sauce
2 teaspoon salt -½ teaspoon black pepper
½ teaspoon cayenne pepper
4 fl. oz. sherry
2 teaspoons lemon juice
To make the filling, remove the lobster meat from the shells and claws. Discard the shells and cut the meat into dice. Set aside.
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes. With a slotted spoon, remove the mushrooms from the pan and set aside on a plate.
In a small mixing bowl, beat the egg yolks and cream together with a wire whisk. Set aside.
In a medium-sized saucepan, heat the bechamel sauce over moderate heat. Add the diced lobster, mushrooms, salt, pepper and cayenne. Stirring carefully, cook the sauce for 2 to 3 minutes. Do not worry if the sauce is quite thick at this stage.
Remove the pan from the heat. Carefully stir in the egg yolk and cream mix-ture. Return the pan to low heat and, stirring constantly, cook the sauce gently for 2 minutes. Stir in the sherry and lemon juice and cook for 1 minute. Taste the sauce and add more seasoning if necessary.
Spoon the filling into the hot bouchee cases and serve at once.